[Registered Qual & Unit Std Home page] [Search Qualifications] [Search Unit Standards]
SAQA All qualifications and part qualifications registered on the National Qualifications Framework are public property. Thus the only payment that can be made for them is for service and reproduction. It is illegal to sell this material for profit. If the material is reproduced or quoted, the South African Qualifications Authority (SAQA) should be acknowledged as the source.
SOUTH AFRICAN QUALIFICATIONS AUTHORITY 
REGISTERED QUALIFICATION THAT HAS PASSED THE END DATE: 

Diploma: Food and Beverage Service 
SAQA QUAL ID QUALIFICATION TITLE
73299  Diploma: Food and Beverage Service 
ORIGINATOR
City Guilds International 
PRIMARY OR DELEGATED QUALITY ASSURANCE FUNCTIONARY NQF SUB-FRAMEWORK
CATHSSETA - Culture, Arts, Tourism, Hospitality and Sports Education and Training Authority  OQSF - Occupational Qualifications Sub-framework 
QUALIFICATION TYPE FIELD SUBFIELD
Advanced Certificate  Field 11 - Services  Hospitality, Tourism, Travel, Gaming and Leisure 
ABET BAND MINIMUM CREDITS PRE-2009 NQF LEVEL NQF LEVEL QUAL CLASS
Undefined  240  Level 5  NQF Level 06  Regular-Provider-ELOAC 
REGISTRATION STATUS SAQA DECISION NUMBER REGISTRATION START DATE REGISTRATION END DATE
Passed the End Date -
Status was "Reregistered" 		 SAQA 06120/18  2018-07-01  2020-07-30 
LAST DATE FOR ENROLMENT LAST DATE FOR ACHIEVEMENT
2020-07-30   2022-07-30  

In all of the tables in this document, both the pre-2009 NQF Level and the NQF Level is shown. In the text (purpose statements, qualification rules, etc), any references to NQF Levels are to the pre-2009 levels unless specifically stated otherwise.  

This qualification does not replace any other qualification and is not replaced by any other qualification. 

PURPOSE AND RATIONALE OF THE QUALIFICATION 
Purpose:

The Purpose of the Qualification is to provide learners with underpinning knowledge and practical skills to work in the hospitality industry.

Learners who achieve this Qualification are able to:
  • Manage and monitor safe and hygienic working practices.
  • Manage customer services.
  • Plan, organise and monitor work schedules.
  • Evaluate and feedback on work performance.
  • Manage procedures for handling cash and cash equivalents.
  • Plan, implement and evaluate sales development activities in own area of responsibility.
  • Manage resources.
  • Recruit, train and monitor operative staff in own area of responsibility.
  • Monitor cleaning programmes, furnishing and decorative order.
  • Provide guéridon and flambé service.
  • Provide wine service.
  • Provide cocktail service.

    Rationale:

    This Qualification has been designed to develop specific, advanced level skills appropriate to a person working in first level management in food and beverage service within the hospitality industry. It brings together the theoretical and practical elements of food and drink and supervision. This Qualification will help to professionalise the hospitality industry. 
    		•

    LEARNING ASSUMED TO BE IN PLACE AND RECOGNITION OF PRIOR LEARNING 
    It is assumed that learners have achieved the equivalent of NQF Level 4 in a formal education environment.

    Recognition of Prior Learning:

    The structure of this Qualification makes the Recognition of Prior Learning possible. This Qualification may therefore be achieved in part or completely through the Recognition of Prior Learning, which includes formal, informal and non-formal learning and work experience. The learner should be thoroughly briefed on the mechanism to be used and support and guidance should be provided. Care should be taken that the mechanism used provides the learner with an opportunity to demonstrate competence and is not so onerous as to prevent learners from taking up the Recognition of Prior Learning option towards gaining a Qualification.

    If the learner is able to demonstrate competence in the knowledge, skills, values and attitudes implicit in this Qualification the appropriate credits should be assigned to the learner. Recognition of Prior Learning will be done by means of Integrated Assessment as mentioned above.

    This Recognition of Prior Learning may allow:
  • Accelerated access to further learning at this or higher levels on the NQF.
  • Gaining of credits towards a Unit Standard.
  • Obtaining of this Qualification in part or in whole.

    Access to the Qualification:

    There is open access to the Qualification. However, it is preferable that learners should acquired language competencies and mathematical literacy competencies at NQF Level 4. 
    		•

    RECOGNISE PREVIOUS LEARNING? 
    Y 

    QUALIFICATION RULES 
    This Qualification is made up of a combination of learning outcomes from Fundamental, Core and Elective components, totaling 240 Credits.

    Fundamental:
  • Communication; 10 Credits.
  • Mathematical Literacy; 10 Credits.

    Total; 20 Credits.

    Core; 140 Credits.

    Elective; Minimum 80 Credits. 
    		•

    EXIT LEVEL OUTCOMES 
    1. Use effective communication skills within the workplace.

    2. Use mathematics in real life situations.

    3. Maintain safety in the work environment.

    4. Maintain hygiene in the work environment.

    5. Maintain security procedures in the work environment.

    6. Maintain a suitable personal presentation.

    7. Describe the key characteristics of menus.

    8. Describe billing procedures.

    9. Implement pre-service procedures.

    10. Provide a table service.

    11. Provide a beverage service.

    12. Deliver customer care within required standards.

    13. Display evidence of product knowledge.

    14. Provide a silver service.

    15. Provide a counter service.

    16. Provide a carvery or buffet service.

    17. Provide other style table services.

    18. Provide a table drinks services.

    19. Plan, organise and evaluate work.

    20. Manage cash and control implemented systems.

    21. Plan and coordinate sales.

    22. Co-ordinate resources in the workplace.

    23. Recruit, induct and train staff ensuring their personal welfare is provided for.

    24. Manage cleaning programmes, furnishing and decorative orders.

    25. Implement guéridon and flambé service.

    26. Provide a wine service.

    27. Provide a cocktail service.

    Critical Cross-Field Outcomes:

    This Qualification addresses all the Critical Cross-Field Outcomes. A learner who obtains this Qualification can:
  • Identify and solve problems in which responses display that responsible decisions using critical and creative thinking have been made.
  • Work effectively with others as a member of a team, group, organisation, community.
  • Organise and manage oneself and one`s activities responsibly and effectively.
  • Communicate effectively, using visual, mathematical and/or language skills in the modes of oral and/or written presentation.
  • Demonstrate an understanding of the world as a set of related systems by recognising that problem-solving contexts do not exist in isolation. 
    		•

    ASSOCIATED ASSESSMENT CRITERIA 
    Associated Assessment Criteria for Exit Level Outcome 1:
  • Use the writing process to compose various reports and texts required within the workplace.
  • Read and interpret various texts with understanding.
  • Maintain and adapt oral communication as required.
  • Use appropriate communication skills within the workplace.

    Associated Assessment Criteria for Exit Level Outcome 2:
  • Use mathematical functions correctly to solve routine problems and tasks within the workplace.

    Associated Assessment Criteria for Exit Level Outcome 3:
  • Carry our simple first aid tasks as required.
  • Locate and identify fire prevention equipment on premises.
  • Use fire fighting equipment safely and appropriately.
  • Comply with any legal requirements in relation to health and safety at all times.
  • Use large and small equipment in a safe manner with regard to self and others.
  • Use equipment safely involving the use of gas and/or electricity, and detect, remedy or report any faults.
  • Handle and store dangerous substances safely, such as cleaning chemicals.
  • Produce a simple workshop safety inspection report.
  • Take appropriate initial action to care for persons in the event of injury.
  • Notify first aid assistance in the event of an accident and reassure the injured person.
  • Locate and complete appropriate documentation for accidents.
  • Check fire fighting equipment for location and operation.
  • Complete a fire hazard inspection for the service areas and interpret the results for action.
  • Maintain and wear appropriate protective clothing for all food service and related operations.
  • Manage equipment neatly and tidily in working methods.
  • Keep all utensils and equipment in an appropriate state of repair.
  • Follow manufacturers' instructions in relation to the safe use of all machinery.
  • Recognise, handle appropriately and store dangerous substances.
  • Ensure display and compliance with, all appropriate safety signs.
  • Monitor and maintain the procedures implemented for dealing with first aid.
  • Monitor and maintain fire prevention measures and fire fighting equipment.
  • Deal with breaches of good safety practice appropriately.
  • Monitor and maintain relevant health and safety training for all personnel in the work area.
  • Maintain appropriate documentation relating to health and safety.
  • Conduct basic on-the-job training, in hygiene and safety including fire prevention.

    Associated Assessment Criteria for Exit Level Outcome 4:
  • Maintain personal cleanliness to meet the required standard of the establishment.
  • Wear the appropriate uniform correctly, neatly and to establishment standards.
  • Maintain clean work areas and equipment.
  • Ensure all foods are protected from contamination.
  • Comply with all procedures, in relation to general appearance.
  • Complete all cleaning procedures correctly.
  • Complete a basic hygiene hazard checklist.
  • Complete routine inspections of hygiene standards in dining areas.
  • Complete routine inspections of the hygiene standards of utensils, linen, crockery and cutlery.
  • Supervise food displays in dining areas to maintain adequate hygiene standards.
  • Apply any current legislation and/or regulations governing hygiene matters where appropriate.
  • Deal with breaches of good hygiene practice appropriately.
  • Use and monitor appropriate methods of cleaning and handling of materials according to establishment and legal requirements.

    Associated Assessment Criteria for Exit Level Outcome 5:
  • Organise and handle key systems within the establishment safely.
  • Follow and organise appropriate security procedures when handling guests' belongings.
  • Carry out dealings with customers in a confidential manner as appropriate.
  • Use appropriate security procedures when handling equipment and utensils.
  • Report all security hazards and suspicious items to the appropriate authority.
  • Report all incidents using correct procedures.
  • React to emergencies following appropriate procedures.
  • Complete a survey of security hazards.
  • Maintain appropriate security documentation.

    Associated Assessment Criteria for Exit Level Outcome 6:
  • Present self in a positive and confident manner at all times.
  • Communicate effectively and professionally with customers and colleagues.
  • Handle customer requirements promptly and politely.
  • Use a professional attitude at all times.
  • Communicate effectively with customers and colleagues in the working environment.
  • Use equipment for communication, such as the telephone, effectively.
  • Anticipate customer needs, confirm and satisfy appropriately.
  • Ensure positive image presentation and use selling aspects of the role.
  • Ensure all activities in dealing with colleagues and customers are free from unfair discrimination.
  • Monitor and maintain personal cleanliness and hygiene standards of staff under supervision in the work area.

    Associated Assessment Criteria for Exit Level Outcome 7:
  • Describe a basic understanding of the different types of menus in use.
  • Describe a basic understanding of the appropriate sequence of courses, from menus for different meals.
  • Discuss the different preparation times required for different dishes.
  • Explain the availability of fresh foods, taking into account relevant seasonal factors.
  • Explain simple cookery terms.
  • Describe special diets and cultural needs.

    Associated Assessment Criteria for Exit Level Outcome 8:
  • Take food orders using a range of established methods.
  • Take drink orders using two different methods.
  • Take food and drink orders together.
  • Check and process items to bills.
  • Operate a payment point efficiently.
  • Handle and record payments accurately and according to establishment procedures.
  • Process cash payments accurately and according to establishment procedures.
  • Process payments by cheque accurately and according to establishment procedures.
  • Process payments by credit/debit cards accurately and according to establishment procedures.
  • Process payments by vouchers and transfers accurately and according to establishment procedures.
  • Deal with refunds according to establishment procedures.
  • Deal with unexpected situations that may arise in billing and checking, according to establishment procedures.

    Associated Assessment Criteria for Exit Level Outcome 9:
  • Complete all tasks involved in preparing a room and ancillary areas for service.
  • Organise and carry out all routine and special requirements related to the menu.
  • Select the appropriate equipment for the service.
  • Carry out procedures relating to portion control efficiently.
  • Clear and store equipment after service according to establishment procedures.0
  • Carry out all service preparation with appropriate speed and quality.
  • Prepare and serve non-alcoholic beverages.
  • Complete after-service clearing and storage procedures for equipment.
  • Complete all service preparation with appropriate speed and quality.
  • Deal with any items of equipment or utensils not immediately in a fit state for use in food service.
  • Complete a final brief inspection of the food service areas and confirm standards.

    Associated Assessment Criteria for Exit Level Outcome 10:
  • Greet and seat customers promptly, politely and according to establishment procedures.
  • Identify the host and respond appropriately where necessary.
  • Present menus in accordance with establishment practice.
  • Provide clear explanations of dishes as requested by the customers.
  • Take customer orders, without delay, in the appropriate manner.
  • Serve customer orders according to the appropriate style.
  • Comply with all relevant health and safety standards.
  • Portion and serve food and drinks in the appropriate manner.
  • Use all equipment and utensils appropriately at all stages of the service.
  • Clear down and complete storing procedures according to establishment procedures.
  • Clean and store equipment and utensils according to establishment procedures.
  • Complete exit procedures according to establishment requirements.

    Associated Assessment Criteria for Exit Level Outcome 11:
  • Complete all tasks involved in preparing for beverage service appropriately.
  • Select appropriate equipment for beverage service.
  • Prepare and serve a range of beverages according to their type.
  • Carry out all after service clearing and storage procedures, for equipment and utensils appropriately.
  • Comply with appropriate legislation.

    Associated Assessment Criteria for Exit Level Outcome 12:
  • Greet customers promptly and politely.
  • Deal with customers in a polite and professional manner.
  • Establish customer needs and provide the appropriate service.
  • Deal with incidents involving customers appropriately and according to company policy.
  • Deal with customer complaints appropriately and according to company policy.
  • Maintain all company procedures for customers' enquiries, complaints and other incidents.
  • Give accurate information concerning the restaurant and bar areas to customers.
  • Anticipate and identify individual customer needs as appropriate.
  • Maintain compliance with appropriate health and safety regulations.
  • Promote establishment facilities including acceptable alternatives.
  • Prioritise attention to customer complaints and deal with other incidents calmly.
  • Deal with unexpected situations appropriately.

    Associated Assessment Criteria for Exit Level Outcome 13:
  • Assist and serve customers selecting from different types of menu.
  • Respond to the special needs of customers such as cultural and religious needs.
  • Explain to customers on request the characteristics of dishes, in relation to cooking methods and ingredients.
  • Pronounce appropriately menu terminology, such as the names of dishes.
  • Comply with any legal aspects related to the service of food and beverages.

    Associated Assessment Criteria for Exit Level Outcome 14:
  • Select and prepare all equipment and utensils for silver service.
  • Greet and seat customers promptly and politely.
  • Take customer orders without delay, in the appropriate manner.
  • Explain the menu products as requested by the customer.
  • Serve customer orders using the appropriate equipment and following establishment procedures.
  • Complete the service of the various courses in an appropriate time.
  • Ensure the layout of the food on the customer's plate is neat and the portions appropriate.
  • Complete tasks in the appropriate sequence.
  • Observe appropriate health and safety standards.
  • Complete clearing down and storing procedures.
  • Deal with unexpected situations according to establishment policy.

    Associated Assessment Criteria for Exit Level Outcome 15:
  • Check the counter organisation and make any adjustments required.
  • Comply with all appropriate health, hygiene and safety procedures.
  • Greet customers promptly and politely.
  • Serve customers without delay and without undue haste.
  • Provide sufficient accurate information for customers to make their food and drink selections.
  • Interpret customers' requests accurately and meet their requirements.
  • Portion food and drinks and serve neatly and hygienically.
  • Deal with unexpected situations according to establishment procedures.
  • Ensure appearance and manner supports the standards of the establishment.

    Associated Assessment Criteria for Exit Level Outcome 16:
  • Check the carvery or buffet organisation and complete any adjustments required.
  • Comply with all appropriate health, hygiene and safety procedures.
  • Display food items in the appropriate manner and monitor temperatures.
  • Greet customers promptly and politely.
  • Serve or assist customers as appropriate.
  • Provide sufficient accurate information for customers, as required, to make their food and drink selections.
  • Replenish food and remove dishes as appropriate.
  • Deal with unexpected situations according to establishment procedures.
  • Ensure personal appearance and manner support appropriately the standards of the establishment.

    Associated Assessment Criteria for Exit Level Outcome 17:
  • Provide a range of plate services at the table.
  • Provide a family service at the table.
  • Provide a French service.
  • Greet and seat customers appropriately.
  • Identify the host and respond appropriately.
  • Present menus as necessary.
  • Explain dishes as required.
  • Take customer orders as necessary.
  • Serve customers using the correct procedures and style.
  • Comply with all hygiene and safety regulations and procedures.
  • Portion and serve food appropriately.
  • Use equipment and utensils appropriately.
  • Clear down and use storage procedures correctly.
  • Complete exit procedures following establishment requirements.

    Associated Assessment Criteria for Exit Level Outcome 18:
  • Take customer orders, without delay, in the appropriate manner.
  • Provide suitable advice to customers as requested regarding selection of products.
  • Comply with all legal aspects relating to the provision of drinks service.
  • Serve customer orders according to the appropriate style and establishment requirements.
  • Comply with all relevant hygiene, health and safety standards.
  • Serve drinks in the appropriate manner.
  • Use equipment and utensils appropriately at all stages of the service.
  • Complete clearing down and storing procedures.

    Associated Assessment Criteria for Exit Level Outcome 19:
  • Plan work schedules for self and others to cause minimum inconvenience and hazards to customers and staff.
  • Ensure that the service of food and drink can be carried out with flexibility as appropriate.
  • Contribute to the setting and maintaining of standards, within working constraints.
  • Plan work schedules for self and others that make the maximum use of resources.
  • Give feedback on work performance, to teams and individuals within given areas of responsibility.

    Associated Assessment Criteria for Exit Level Outcome 20:
  • Deal with customers in a polite and helpful manner.
  • Monitor and maintain the efficient service by staff taking orders from customers.
  • Maintain establishment procedures for handling cash, tokens and vouchers and the recording of payments.
  • Maintain establishment procedures for non-cash payments and refunds.
  • Produce documentation, efficiently, accurately and neatly.
  • Maintain all procedures, required by the establishment, for guaranteeing non-cash payments.
  • Maintain security procedures for handling cash, tokens, vouchers and related documentation, required by the establishment.
  • Investigate operational and transaction difficulties and deal with them promptly and efficiently.
  • Identify all irregularities and discrepancies and investigate promptly.
  • Secure payment points from unauthorised access.
  • Ensure different types of refunds are appropriately completed by authorised staff.
  • Ensure compliance with all health and safety regulations.

    Associated Assessment Criteria for Exit Level Outcome 21:
  • Plan sales development activities within own area of responsibility.
  • Implement promotional activities within own area of responsibility.
  • Monitor sales development and promotional activities within own area of responsibility.
  • Encourage and measure staff participation in promotional activities.
  • Evaluate and record the results of promotional activities.

    Associated Assessment Criteria for Exit Level Outcome 22:
  • Present financial records that show the elements of cost and their significance in achieving targets.
  • Use appropriate control procedures for the receipt, storage and issue of resources, within own area of responsibility.
  • Maintain accurate and up-to-date records for the receipt, storage and issue of resources.
  • Take appropriate actions to prevent loss of resources through wastage, spillage and stealing.
  • Control portions in the service of food and beverages.
  • Conduct a physical stock take using appropriate documentation.
  • Compile and process stock control documentation accurately.

    Associated Assessment Criteria for Exit Level Outcome 23:
  • Interview, select and recruit operative staff, in own area of responsibility.
  • Deal with issues related to the legal aspects of contracts of employment appropriately.
  • Ensure new staff are appropriately inducted.
  • Ensure training, for operative staff, is appropriately carried out.
  • Ensure payroll documentation, for staff within own area of responsibility, is carried out.
  • Maintain an adequate provision for staff welfare.
  • Employ a positive approach to staff motivation and morale.

    Associated Assessment Criteria for Exit Level Outcome 24:
  • Monitor cleaning programmes and effectively communicate requirements to staff.
  • Monitor furnishing and effectively communicate required actions to staff.
  • Monitor the decorative order and communicate requirements for action appropriately to staff.
  • Ensure all problems identified in the monitoring and inspection process for cleaning are appropriately dealt with.
  • Ensure all documentation for monitoring processes is maintained.
  • Document and report as appropriate recommended improvements in the decorative and furnishing order of the establishment.
  • Take appropriate actions to rectify immediate problems with furnishings and decoration.

    Associated Assessment Criteria for Exit Level Outcome 25:
  • Organise the pre- and post-service tasks when preparing the restaurant for service.
  • Prepare, present, garnish and serve dishes requiring advanced service skills.
  • Fillet, carve and serve foods, using service cutlery.
  • Prepare and safely use the guéridon and lamp.
  • Cook and finish dishes, at table, to include raw and partly cooked items.
  • Prepare, present, serve and continually replenish hot and cold buffets.
  • Prepare, present service and replenish food service trolleys and counters.
  • Prepare, present and serve a range of speciality coffees.
  • Prepare and serve food and beverages, in bedrooms and suites.
  • Merchandise and display products relating to food and beverage service in order to achieve customer satisfaction profitably.
  • Ensure all health and safety aspects of the trolley and lamp.

    Associated Assessment Criteria for Exit Level Outcome 26:
  • Deal with customers in a polite and helpful manner without unnecessary delay.
  • Provide customer with appropriate information on the selection of wines as required.
  • Promote wines by providing the customer with accurate information.
  • Present and serve wines to the customer in order to meet the customer's requirements.
  • Serve wines at the correct temperature using the appropriate equipment.
  • Work in an organised and efficient manner taking account of priorities and laid down procedures.

    Associated Assessment Criteria for Exit Level Outcome 27:
  • Deal with customers in a positive and helpful manner at all times.
  • Promote cocktails to customers at the appropriate time.
  • Provide accurate information to customers about cocktails on offer.
  • Ensure all equipment is clean, free from damage and suitable for use.
  • Prepare and serve cocktails according to the customer's demands and establishment procedures.
  • Serve cocktails in the correct glasses with the appropriate accompaniments.
  • Complete tasks in an organised and efficient manner taking into account any legal requirements in force.

    Integrated Assessment:

    Integrated Assessment appropriately incorporated to ensure that the Purpose of the Qualification is achieved.

    Assessment practices must be open, transparent, fair, valid, and reliable and ensure that no learner is disadvantaged in any way whatsoever.

    This Qualification is comprised of the following:
  • Practical competences- what a candidate must be able to do.
  • Knowledge requirements-what a candidate must know.

    There are several ways in which these can be assessed:

    Practical:

    Assessors may be required to use different assessment methods:
  • Competence checklist-observation of performance.
  • Competence checklist-appraisal of a product.
  • Practical assignment.

    Knowledge requirements:

    Learners will be required to take tests to show that they meet the knowledge requirements.

    These assessments can take the following forms:
  • Written tests-multiple choice.
  • Written tests-short, structured questions.

    Learning, teaching and assessment are inextricably interwoven. Whenever possible, the assessment of knowledge, skills, attitudes and values shown in the modules will be integrated.

    Assessment of communication, language, literacy and numeracy should be integrated as far as possible with other aspects and should use practical contexts wherever possible.

    Where it is not possible to assess the learner in the workplace or on-the-job, simulations, case studies, role-plays and other similar techniques such as realistic working environment including real work timescales and pressures should be used to provide a context appropriate to the assessment.

    During integrated assessments the assessor should make use of formative and summative assessment methods and assess combinations of practical, applied, foundational and reflexive competencies.

    All learners are required to complete an externally set and marked international examination in order to achieve the Qualification.

    Assessment should ensure that all Outcomes and Critical Cross-Field Outcomes are evaluated. 
    		•

    INTERNATIONAL COMPARABILITY 
    The IVQ Certificate in Food and Beverage Service, the IVQ Diploma in Food and Beverage Service and the IVQ Advanced Diploma in Food and Beverage Service have been benchmarked against international standards and qualifications, including those of the United Kingdom, Australia, New Zealand, Spain and Hungary, in order to establish comparability to levels of the National Qualifications Framework (NQF) of England, Wales and Northern Ireland and United Kingdom National Occupational Standards (NOS):

    City and Guilds; IVQ NQF1 Level; NOS2:
  • Certificate; Level 1; Food and Drink Service.
  • Diploma; Level 2; Food and Drink Service.
  • Advanced Diploma; Level 3; Hospitality Supervision.

    1 is for National Qualifications Framework of England, Wales and Northern Ireland.
    2 is for United Kingdom National Occupational Standards (NOS).

    According to the 'Rough Guide to Comparing Qualifications in the United Kingdom and Ireland' published by the National Qualifications Authority of Ireland (NQAI) and the four United Kingdom regulators (Qualifications Curriculum Authority (QCA), the Scottish Qualifications Authority (SQA), the Qualifications, Curriculum and Assessment Authority for Wales (ACCAC) and the Council for the Curriculum, Examinations and Assessment in Northern Ireland (CCEA)), the IVQ Certificate in Food and Beverage Service, the IVQ Diploma in Food and Beverage Service and the IVQ Advanced Diploma in Food and Beverage Service are comparable to the following levels:

    City and Guilds IVQ; NQF; NFQ3; SCQF4:
  • Certificate; Level 1; Level 3; Level 4.
  • Diploma; Level 2; Level 4; Level 5.
  • Advanced Diploma; Level 3; Level 5; Level 6.

    3 is for The National Framework of Qualifications for Ireland (NFQ).
    4 is for Scottish Credit and Qualifications Framework. 
    		•

    ARTICULATION OPTIONS 
    This Qualification allows for both horizontal and vertical articulation.

    Vertical articulation can occur by embarking on the study of related NQF Level 6 Qualifications in the hospitality and catering field.

    Horizontal articulation can occur with Qualifications on NQF Level 5. 

    MODERATION OPTIONS 
  • Anyone assessing a learner or moderating the assessment of a learner against this Qualification must be registered and appointed by the provider according to existing moderation guidelines of the FETQC/HEQC or relevant ETQA/SETA.
  • Any institution offering learning of this Qualification must be accredited as a provider with the relevant ETQA/SETA.
  • Assessment and moderation of assessment will be overseen by City and Guilds and relevant ETQA.
  • Moderation should also validate the achievement of competencies and assessment processes as described in Exit Level Outcomes and Integrated Assessment options as described in the Qualification. 
    		•

    CRITERIA FOR THE REGISTRATION OF ASSESSORS 
    For an applicant to register as an assessor, the applicant needs:
  • Interpersonal skills, subject matter expertise and assessment experience.
  • To be competent in the planning and conducting of assessment of learning outcomes.
  • The subject matter experience must be well developed within the relevant field and subfield practices.

    The assessor must have completed:
  • A similar Qualification or from the same family of Qualifications, at or above the level of the Qualification.
  • Minimum of two years relevant experience.

    The subject matter experience of the assessor can be established by Recognition of Prior Learning.

    Assessors need to be registered with the relevant Education and Training Quality Assurance Body. 
    		•

    REREGISTRATION HISTORY 
    As per the SAQA Board decision/s at that time, this qualification was Reregistered in 2009; 2012; 2015. 

    NOTES 
  • The IVQ Certificate in Food and Beverage Service, the IVQ Diploma in Food and Beverage Service and the IVQ Advanced Diploma in Food and Beverage Service must all be completed in order to achieve the Diploma in Food and Beverage Service, NQF Level 5.
  • Only approved centres are allowed to offer City and Guilds Qualifications.
  • Only successful learners from approved centres will be certified by City and Guilds.
  • Approved centres will be quality assured by City and Guilds.
  • This Qualification is not based on Unit Standards. 
    		•

    LEARNING PROGRAMMES RECORDED AGAINST THIS QUALIFICATION: 
     
    NONE 


    PROVIDERS CURRENTLY ACCREDITED TO OFFER THIS QUALIFICATION: 
    This information shows the current accreditations (i.e. those not past their accreditation end dates), and is the most complete record available to SAQA as of today. Some Primary or Delegated Quality Assurance Functionaries have a lag in their recording systems for provider accreditation, in turn leading to a lag in notifying SAQA of all the providers that they have accredited to offer qualifications and unit standards, as well as any extensions to accreditation end dates. The relevant Primary or Delegated Quality Assurance Functionary should be notified if a record appears to be missing from here.
     
    NONE 


    All qualifications and part qualifications registered on the National Qualifications Framework are public property. Thus the only payment that can be made for them is for service and reproduction. It is illegal to sell this material for profit. If the material is reproduced or quoted, the South African Qualifications Authority (SAQA) should be acknowledged as the source.